Green Curry Paste - ATK

By norsegal8

It is most often used in poultry, seafood, and vegetable curries. Small green Thai chiles, also called bird chiles, are less than an inch long and provide the most authentic heat and herbal flavor. This recipe is designed to be prepared in a food processor. See the illustrations below for tips on handling lemon grass. A glass container is the best option for storing curry paste.

Ingredients

• 30 green chiles (Thai), or 15 green serranos, stemmed, seeded, and chopped coarse (about 3/4 cup)
• 4 large jalapeno chiles (green) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup)
• 3 –4 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (about 1/2 cup)
• 2 medium shallots, chopped coarse (about 6 tablespoons)
• 20 medium cloves garlic, minced or pressed through a garlic press (about 1/3 cup)
• 1/4 cup minced cilantro stems
• 3 tablespoons minced fresh ginger
• 2 tablespoons ground coriander
• 2 tablespoons peanut oil (or canola)
• 4 teaspoons grated lime zest from 4 limes
• 2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon anchovy paste, or shrimp paste, (optional)

Preparation

Step 1

Place all ingredients in a food processor and pulse 10 times, each pulse lasting 4 to 5 seconds; stop and use a spatula to push down the ingredients every few pulses. Once the ingredients begin to form a paste, process until smooth, stopping occasionally to push down the ingredients, about 3 minutes. Store in a covered glass container or bowl in the refrigerator for up to 1 month or in the freezer for several months. (If freezing, divide the curry paste into 1/2-cup amounts, so that one portion will make one recipe, and freeze individually.)